BUFFALO-STYLE CHICKEN WINGS

Yield: 6 servings

12 chicken wings
1 bottle of your favorite Wing-Time Buffalo Wing Sauce
1 bottle of bleu cheese dressing
4 large stalks of celery
4 large carrots
An ample supply of napkins

Preheat grill or broiler. Cut chicken wings at each joint, discard tips. Wash and pat dry. Cut carrots and celery into 4-in. pieces.

Grill or broil wings in a single layer until fully cooked and crispy on both sides, 15-20 minutes depending on cooking conditions. While wings are cooking, warm Wing-Time sauce in a saucepan over low heat; stir occasionally and do not let boil. When wings are done, remove them to a paper towel-lined plate to absorb the excess juices. Toss the cooked wings into the sauce and thoroughly coat; remove wings immediately to maintain their crispiness.

Serve with the celery and carrot sticks and a side of bleu cheese dressing. Use the bleu cheese as a dip for the produce to cool down the spiciness of the wings and to dip the wings in as well. Be sure to keep the napkins handy, and enjoy!

Recipe and photo credit: Terry Brown, Wing Time (www.wingtime.com)

SUN-DRIED TOMATO BRUSCHETTA & TOMATO MOZZARELLA SKEWERS

Yield: 4 servings

Bruschetta:
6 tomatoes, fresh off the vine
1-1/2 lb. sun-dried tomato bread
1 lb. Italian soft mozzarella
Salt and pepper to taste

Pesto:
2 oz. fresh mint
1 oz. toasted pine nuts
3/4 c. olive oil
2 garlic cloves, chopped
Salt and pepper, to taste

Blend the pesto ingredients well (mint, pine nuts, olive oil, and garlic). Season with salt and pepper. Pour boiling water over the tomatoes, remove them after 30 seconds and peel them. Cut into quarters and seed. Mix in a little of the mint pesto. Cut the mozzarella cheese into 24 slices. On each skewer, alternate the tomato quarters and mozzarella slices, using three of each. Spread the mint pesto over the bread slices and stick a tomato-mozzarella skewer into each one.

Baker’s tip: You can also use olive bread instead of sun-dried tomato bread.

Recipe and photo credit: Beyond the Bread Basket, by Éric Kayser, published by Flammarion, distributed by Rizzoli, 2007

FARRO & DRIED F RUIT SALAD

Yield: 8 servings

Salad:
3 c. farro
1/2 c. dried cranberries
1/2 c. dried apricots, diced 1/4-in.
1/2 c. golden raisins
1 c. Cinnamon Citrus Vinaigrette
1-1/2 c. garbanzo beans, cooked
1/2 c. fresh mint , chopped
1/2 c. pine nuts, toasted

Cinnamon Citrus Vinaigrette:
1/4 c. lemon juice
2 oz. orange juice
3/8 T. cinnamon
3/4 T. orange zest, blanched
3/8 T. lemon zest
5/8 oz. honey
8-3/8 oz. olive oil
3/8 T. salt

Cook farro in boiling salted water until tender to the bite. Drain, toss with dried fruits while still hot. Cool.

To make vinaigrette, combine all ingredients. Reserve.

When farro and fruits are cool, toss with pine nuts, garbanzo beans, mint and vinaigrette.

Recipe credit: Oldways/The Whole Grains Council (www.wholegrainscouncil.org)